FIELD: milk processing industry. SUBSTANCE: if date of titrated acidity and pH are available then with the help of equations it is possible to estimate quality and quantity of protein and its modifications caused by technological factors. EFFECT: improves efficiency of the method.
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PREPARING OF LACTIC ACID PRODUCT | 1992 |
|
RU2033725C1 |
METHOD FOR PREPARING MILK-PROTEIN CONCENTRATE | 0 |
|
SU1653699A1 |
METHOD OF PROCESS FAT-PROTEIN FOR SAUSAGE ARTICLES | 0 |
|
SU1621832A1 |
METHOD FOR MILK PROCESSING | 0 |
|
SU1725803A1 |
METHOD FOR PRODUCING OF SOFT CHEESE | 2006 |
|
RU2322068C2 |
COMPOSITION FOR KOUMISS AND METHOD FOR IT PREPARATION | 0 |
|
SU1664238A1 |
MIXTURE FOR OXYGEN COCKTAIL | 0 |
|
SU1797478A3 |
0 |
|
SU1565462A1 | |
MILK THERMAL TREATMENT TECHNIQUE | 0 |
|
SU1759375A1 |
0 |
|
SU1776690A1 |
Authors
Dates
1994-02-15—Published
1990-12-24—Filed